Start brown rice cooking (it takes ~45 minutes so start it during your vegetable prep so it will be ready when the chicken dish is done).
Add the oil to a large skillet over medium-high heat. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden.
Add the tomato paste, brown sugar, ground cumin, garam masala, red chile flakes, turmeric, and salt and cook for 2 minutes.
Add the chicken cubes and stir well to coat. Cook for 7-8 minutes until chicken is cooked through.
Add the yogurt and water and cook, stirring until the sauce is hot, about 3 minutes.
Serve the chicken with rice.
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 81 (35%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 66.7mg||21 %|
|Sodium 99.3mg||3 %|
|Potassium 491mg||13 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 8.5g|
|Protein 28g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 232
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